Chorizo-roasted tomatoes with shredded fennel

Summary

Drawing on spanish flavours, the chorizo in this recipe brings a savoury richness to the tomatoes. this loaded toast is the perfect mid-week speedy supper, ready in under 30 minutes. if you don’t fancy toast, the topping can also be stirred through pasta

Step by Step

Step 1

Preheat the oven to 220°C, gas mark 7. Place the chorizo into a medium-sized roasting tin and roast for 4-5 minutes, until releasing fat and starting to crisp.

Step 2

Add the tomatoes and drizzle over ½ tbsp olive oil, plus the vinegar, then season and return to the oven for 20 minutes, or until catching at the edges and looking juicy.

Step 3

Meanwhile, combine the fennel with the lemon zest and juice, plus the remaining olive oil. Toast the sourdough and top with the tomatoes, then the shredded fennel.